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Whole Wheat Buttermilk Pancakes

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Recipe photo courtesy of Jennifer Levy

Fiber-rich whole wheat pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning.

Source: Martha Stewart Living, March 2004
Servings Yield

Ingredients

For the Flour Mixture

For the Buttermilk Mixture

For the Garnish

Directions

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Reviews

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How would you rate this recipe?
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  • cheeekz
    3 JAN, 2011
    Where are the nutritional values?!? The pancakes tasted great, light and fluffy!
    Reply
  • ChefTBaks
    11 SEP, 2010
    Tasty but batter was watery (like all MS pancake recipes). Made thin pancakes.
    Reply
  • sweetpeainspain
    1 MAY, 2010
    These were delicious! I used flax instead of wheat germ because that's what I had and sprinkled blueberries onto each pancake as they cooked.
    Reply
  • kaylarae
    10 APR, 2010
    Yummmmmmm ....... these are delicious. I cut the white flour down to 1/3 of a cup with the rest whole wheat and they still came out light and fluffy. I also used honey instead of sugar and added ground flax as Uccellina suggested. Fantastic
    Reply
  • kaylarae
    10 APR, 2010
    Yummmmmmm ....... these are delicious. I cut the white flour down to 1/3 of a cup with the rest whole wheat and they still came out light and fluffy. I also used honey instead of sugar and added ground flax as Uccellina suggested. Fantastic
    Reply
  • Uccellina
    20 FEB, 2010
    This has become a standard recipe at my house. The pancakes are light, fluffy and moist, even when I add 1/4 cup of ground flax. They always turn out perfectly and even freeze really well.
    Reply
  • pdxbride
    1 SEP, 2008
    Amazing. Not too heavy like many other whole wheat pancakes.
    Reply

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